Mediterranean Orzo Salad
Fresh Mediterranean Orzo Salad made with a bright greek oregano dressing, orzo pasta, crisp cucumber, cherry tomatoes, red onion, feta cheese, and pepperoncinis. This greek orzo pasta salad recipe is perfect as a side dish or meal prep!
Servings: 6
Ingredients
- 1 lb. Orzo Pasta
- 1 cup Grape or Cherry Tomatoes (sliced in half)
- 1 Hot House Cucumber (sliced)
- 1/4 cup Red Onion sliced
- 1 Red, Orange, or Yellow Pepper (diced)
- 1/4 cup Pepperoncinis
- 8 ounces Feta Cheese
- Kalamata or Green Olives (optional)
Greek Dressing:
- 2/3 cup Extra-Virgin Olive Oil
- 1/3 cup Red Wine Vinegar
- 1/2 teaspoon Garlic Powder (or 2 garlic cloves minced)
- 1 teaspoon Oregano
- 1/2 teaspoon Red Pepper Flakes
- 1/2 teaspoon Dijon mustard
- 2 teaspoons Honey or Sugar
- 1 teaspoon Salt
- 1 teaspoon Pepper
Instructions
- Cook the orzo. Bring a large pot of well-salted water to a boil. Cook orzo according to package directions. Drain and set aside.
- Make the dressing.In a jar or bowl, whisk together olive oil, red wine vinegar, garlic or garlic powder, oregano, Dijon mustard, salt, pepper, and honey. Add pepperoncini brine if using. Taste and adjust salt and seasoning, as desired.
- Assemble the salad.In a large bowl, combine cooled orzo, tomatoes, cucumber, red onion, orange pepper, pepperoncini, and olives (if using). Pour over 3/4 of the dressing and toss gently to coat.
- Add feta & finish.Fold in the feta. Add more dressing as needed (or save some to refresh leftovers). Finish with cracked black pepper and a pinch of red chili flakes if you like heat.
- Rest (key step).Let the salad sit 15–30 minutes before serving so the pasta absorbs the flavors. Serve chilled or at room temperature.
Notes
TIPS:
For the best flavor, make the salad a few hours ahead. The orzo will absorb the dressing and taste even better!
Salt the pasta water well (it should taste like the sea) to season the orzo from the inside out.
Thinly slice the onion and give it a quick 5-minute soak in cold water if you want to soften the bite.
Hold a little dressing back to add just before serving, especially on day two.
